Passover Rhubarb Cobbler

Ingredients

• 1¾ cup sugar
• ¼ cup quick-cooking tapioca
• 4 cup rhubarb pieces, ½"
• 1 cup unsweetened raspberries
• 2 tbsp lemon juice
• 1 cup matzo meal
• ½ cup margarine or butter
• ⅛ tsp ground nutmeg
• raspberry or lemon sorbet

Directions

1. In a shallow 2 quart baking dish, mix 1¼ cups sugar and tapioca.
2. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly.
3. Let stand 15 minutes to 1 hour to soften tapioca; mix several times.
4. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½ cup sugar, margarine, and nutmeg until fine crumbs form.
5. Squeeze to compact into lumps, then crumble over rhubarb mixture.
6. Bake in a 375 °F.
7. Oven until cobbler is bubbling in center and top is golden brown, about 1 hour.
8. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.